Peanut Butter Eggs Pretzel Cups (Printable)

Salty pretzel crust, peanut butter center, chocolate top—easy, festive cups for any occasion.

# What You Need:

→ Pretzel Crust

01 - 1 cup salted pretzels, finely crushed
02 - 3 tablespoons unsalted butter, melted
03 - 2 tablespoons granulated sugar

→ Peanut Butter Filling

04 - 1/2 cup creamy peanut butter
05 - 2 tablespoons unsalted butter, softened
06 - 1/2 cup powdered sugar
07 - 1/2 teaspoon pure vanilla extract

→ Chocolate Topping

08 - 1 cup semi-sweet chocolate chips
09 - 1 tablespoon coconut oil or vegetable oil

→ Optional Decoration

10 - Colored sprinkles or flaky sea salt

# Steps:

01 - Line a 12-cup mini muffin tin with paper liners.
02 - Combine crushed pretzels, melted butter, and granulated sugar in a mixing bowl until fully incorporated.
03 - Distribute about 1 tablespoon of the pretzel mixture into each muffin liner and press firmly to create an even crust.
04 - Transfer the muffin tin to the freezer and chill the crusts for 10 minutes until firm.
05 - In a separate bowl, beat peanut butter, softened butter, powdered sugar, and vanilla extract until smooth and creamy.
06 - Scoop approximately 1 tablespoon of the peanut butter mixture onto each set pretzel crust and smooth gently with a spoon.
07 - Combine chocolate chips and coconut or vegetable oil in a microwave-safe bowl and heat in 30-second intervals, stirring between each, until fully melted and glossy.
08 - Spoon melted chocolate over the peanut butter layer in each cup, ensuring complete coverage.
09 - Garnish with colored sprinkles or flaky sea salt as desired.
10 - Place the filled muffin tin in the refrigerator for at least 30 minutes or until the chocolate has set.
11 - Keep cups stored in the refrigerator until ready to serve for optimal texture.

# Expert Tips:

01 -
  • These cups satisfy every salty-sweet craving without needing bakery skills.
  • They’re a crowd-pleaser at gatherings—and always disappear fast from the fridge.
02 -
  • If you skip freezing the crust, it won’t hold together and the filling sinks—a messy lesson I learned once.
  • Let the melted chocolate cool slightly before topping so it doesn’t melt the peanut butter layer beneath.
03 -
  • Always use paper liners; without them, the cups stick and fall apart when serving.
  • Chill the peanut butter filling before adding chocolate for sharper layers and easier spreading.
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